Sausage And Cornbread Cabbage Rolls

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Servings: 1 Difficulty: Advanced
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Hearty sausage and cornbread stuffing wrapped in tender cabbage leaves with a sweet apple sauce.
Sausage and Cornbread Cabbage Rolls recipe image
Sausage and Cornbread Cabbage Rolls recipe image
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Sausage And Cornbread Cabbage Rolls

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 98.5

Description

These sausage and cornbread cabbage rolls offer a creative twist on a classic comfort food. The filling combines savory bulk pork sausage with crunchy cornbread stuffing mix, bound together with egg and fresh chopped apple for a delightful texture contrast. Wrapped in softened cabbage leaves and microwaved for convenience, these rolls are tender yet substantial. They are finished with a quick, thickened apple cider sauce that adds a touch of sweetness to balance the savory meat. Perfect for a quick weeknight dinner or a light lunch, this dish is easy to assemble and packed with flavor. It pairs wonderfully with a simple side salad or steamed green beans for a complete meal.

Ingredients

Directions

  1. Remove the center vein from the cabbage leaves to keep them flat and pliable.
  2. Place the cabbage leaves in a shallow microwave-safe baking dish and cover with vented clear plastic wrap.
  3. Microwave on high power for 1 to 3 minutes, or until the leaves are limp and tender.
  4. In a mixing bowl, stir together the beaten egg, 1/4 cup of the chopped apple, cornbread stuffing mix, and 1 tablespoon of apple juice or cider.
  5. Add the bulk pork sausage to the egg mixture and mix well until combined.
  6. Divide the meat mixture into two equal portions.
  7. Place one portion of the meat mixture onto each softened cabbage leaf.
  8. Fold in the sides of the cabbage leaves and roll up tightly, ensuring the folded edges are tucked inside.
  9. Arrange the rolls in the microwave-safe baking dish.
  10. Pour 1/4 cup of water over the rolls in the dish.
  11. Cover the dish with vented clear plastic wrap.
  12. Microwave on high power for 9 to 10 minutes, rotating the dish halfway through, until the meat is cooked through.
  13. Transfer the rolls to a serving plate and cover to keep warm while preparing the sauce.
  14. In a microwave-safe 1-cup measure, stir together 3 tablespoons of apple juice or cider, cornstarch, and instant beef bouillon granules until smooth.
  15. Stir in the remaining chopped apple.
  16. Microwave the sauce uncovered on high for 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened and bubbly.
  17. Spoon the warm apple sauce over the cabbage rolls and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 98.5kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.9g5%
Cholesterol 93.2mg32%
Sodium 95.6mg4%
Total Carbohydrate 13.3g5%
Dietary Fiber 2.3g10%
Sugars 5.8g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use large, outer cabbage leaves for best results; if leaves are too tough, blanch them in boiling water for 2 minutes before rolling.

Ensure the sausage is fully cooked by checking that the internal temperature reaches 165F (74C).

You can substitute beef or chicken sausage for the pork sausage if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Keywords: sausage, cabbage rolls, cornbread, stuffing, apple sauce, microwave recipe, quick dinner, pork, comfort food, easy meal, beef bouillon, cider, vegetable wrap, american cuisine, low effort
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